Flapjack: Little bars of sunshine

Sometimes you need to fill the kitchen with warmth, go find that packet of oats in the cupboard and release those rays!

The rain and wind howled relentlessly around the house this morning, the cupola amplifying the insistent drumming of the rain. If not for the bedside alarm, I would have kept my head under the duvet, happily surrendering to the allure of sleep once more.

I regularly place the alarm out of reach, a calculated move to ensure I must physically get out of bed. It's a mind-over-matter moment, a way of carving out some writing, journaling, or reading time. It's a precious hour of solitude before the world demands its share and imposes its agenda.

During this time, I weigh the decision of braving the weather or staying within my lair for the day. Ultimately, I decide to show my face, giving purpose to my day and start gathering supplies.

A portion of the beef stew in a portable microwave tub that I set aside from the weekend and then something from the Tupperware box that got made over the weekend. Just lifting the lid brings me joy as the aroma is released, transporting me back to the weekend, which in turn, evokes memories of another time.

There's something truly magical about oats cooked in sugar and butter, a simple concoction that seems to unlock the sunshine trapped within the grains. It's perhaps why I find myself drawn to oats in other forms, like in a crumble. Yet with a simple flapjack, it's as if I'm indulging in bars of pure sunshine.

The aroma that filled the kitchen as the flapjacks baked was more than just a scent; it was a comforting embrace, reminiscent of warm hugs, a small kitchen I used to frequent, and the happiness of childhood. With each wafting scent, I'm transported back to those cherished moments in my gran's kitchen, where the world felt safe and full of promise.

The flapjacks have long since emerged from the oven, golden and fragrant, singing to themselves as they cooled down. I can't help but smile at the box of joy I've just opened.

Despite the howling winds and relentless rain outside, there's a warmth within me that no storm can extinguish. I'm reminded that even on the darkest of days, there's always a ray of sunshine waiting to be savored.

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Flapjack recipes come and go in our house, usually more healthy alternatives to the traditional versions. Sometimes though, you just want a taste of the past. The boys hoover most things up so at most I'll get a couple pieces if I'm lucky so I won't end up eating them all myself and can justify the calorie hit. The simplest and most authentic recipes are the ones that resonate the most. I reached for "Perfect" by Felicity Cloake. I didn't want to mess about! I'm after a classic choice, one that often brings us back to our roots, reminding us of the timeless joy found in traditional recipes.

It's as close to the one that traces back to my childhood when my gran first helped me make flapjacks, although I'm sure there is much more golden syrup in this one, add to that my cack handed measuring meant I had to pull back on the sugar!

This is my adjusted version, less jumbo and more rolled oats. You could swap some of the oats for desiccated coconut, raisins, chopped dried apricots, chocolate chips, chopped nuts or seeds. Keep the dried weight in balance and be minded the bigger the additional pieces the more likely to crumble. Vary the ratio between syrup and sugar if you like, or use honey, agave syrup. So much opportunity to experiment!

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• Butter, 300g

• Sugar, 45g

• Golden syrup, 150g

• A pinch of salt

• Jumbo rolled oats, 100g

• Porridge (quick cook) oats, 350g

Line a 30cm x 20cm baking tin with baking parchment

Like Goldilocks with her porridge, some prefer their flapjacks not too crispy, not too chewy, but just right! My wife likes a chewy version and I like more of a crunch. Hopefully you can find a balance. I'll go for the edge pieces as they always go a little crispy. They will continue to cook once out the oven and solidify as they cool.

The recipe prep is so quick it's worth getting your oven up to fighting heat:

• Crunchy flapjack: 210°C or with a fan 190°C, gas 7

• Chewy flapjack: 170°C, or with a fan 150°C, gas 3

Baked for 20-25 mins

1. In a large pan melt the butter with the sugar, syrup and a pinch of salt.

2. Add the oats/dried ingredients and stir well to combine

3. Turn over into the tin and press evenly with the back of a spoon

4. Bring out the oven, and give it a few minutes before cutting into squares before they harden.

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I’d love to hear about your favourite flapjack recipe.